Onboard handling of sashimi-grade tunaA practical guide for crew members

by M. Blanc, A. Desurmont and S. Beverly

Sashimi is a traditional Japanese dish, made from thin slices of premium-quality raw fish. The most popular sashimi fish are the red-meat species, particularly tunas and skipjack.

"Sashimi" in fact means much more than just "raw fish"; the term implies specific requirements regarding freshness, appearance, presentation, texture and taste.

There are many ways of handling and packing fresh tuna, but only a few permit the export of a high-grade product to the sashimi markets. This booklet, primarily intended for crew members on tuna longliners, attempts to describe in detail a handling and refrigeration method which will meet the exacting standards of the Japanese fresh tuna market.